I have been propagating Voss kveik from TYB as my house yeast for summer brewing. I started out with a 3L starter. I pitched half of the starter and saved the other half for another 3L starter for future brews. I’ve only regrown the yeast twice using this method, as most of the time I just rack the chilled wort right onto the yeast cake.
I’ve made several observations over several beer (saison, wheat, IPA, sour, kolsch) I brewed using this yeast. Almost everytime I pitched at >90 deg F, with the exception of a raw sour ale, in which I pitched at 78 deg F room temp after a day of L. Plantarum souring. This yeast has almost zero lag time. The airlock will show activity an hour post pitch. The beer is usually fully attenuated after 3 days. I don’t maintain the temperature over 90 deg F, I just let it drop to room temperature. I noticed during the first day of rigorous fermentation, the beer was hovering close to 90 deg F in a 78 deg F ambient temperature.
The flavor is consistently clean, lager like, with a hint of citrus. This yeast will flocculate without cold crashing, making it easy to rack to the keg. Head retention is tremendous, and will consistently leave lacing on the glass.
I would not be surprised if breweries start using this yeast for their lager and have it turned around in less than one week. The secret is out!
Salty Daddy Brewing 